The place I get it from usually has a house recipe where they use a BBQ style gravy (it sounds weird, but it tastes pretty good). They also have the option of a BBQ sauce or gravy, but the pork is still BBQ seasoned.WOW.
Okay, but how does the gravy work for that? Is it still brown gravy, or does it get shifted toward a BBQ sauce of some sort?
No, the BBQ gravy makes perfect sense. Regular brown gravy with BBQ pork would be a bit... odd.
If you ever get the chance to try it, I recommend giving it a shot. You might only be able to find a place that makes it closer to the border, but it's a pretty popular dish on this side.
Southern food is definitely not better than Greek food.
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Slop
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indeed...
I like burgers and things like that but for me there's like a canonical way to do prepare these sort of meals, somewhat of a mental gentrification from my part but, e.g.: at most I'd accept some "animal style" fries and that's pushing it. This same phenomenon I noticed when I visited Brazil, a handful of their dishes were like a tower of babel, a lot from everything but no clear identity.
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You found peakest of the peak.
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No, the ratio of cheese sauce is way out of whack here.
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Again, bad ratio - needs more bun. Also not sure what that sauce up top is, but kinda skeptical.
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This. Stop trying to put one (or six) of everything on a single menu item. Pick a single theme and just go that way.
Then how about a cushion of fries and bacon (200g of each I guess) topped with 6 fried eggs? Or does the average USAian eat more for breakfast?
WTF is 200g?
Be the American the Japanese think you are.They don't know the American way.
